Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and encompassing any combination of specific ingredients available in the area. Our recipe offers shorter and longer variations for any skill level.
Coriander (toasted), cumin (toasted), turmeric, cardamom, chili (mild), cinnamon, cloves, white peppercorn.
Optionally, add to taste to the filling:
2-3clovesgarlicgrated
1inchgingergrated
0.25cupcashew or macadamia nutschopped
1-2fresh chilischopped
2tbspcilantrochopped
0.25cupraisins
For the Dough (optional)
2cupsflour
1/4cupoil
Mint Raita (optional)
1cupyogurt
1tbspfresh mint leavesfinely chopped
1/4tspcuminoptional
1dashajwain seedsoptional
fresh or dried chili to tasteoptional
Suggested Sides
basmati rice
Instructions
Prepare potatoes
Peel and roughly chop the potatoes.
Prepare filling
In a large PAN, heat 2 tbsp of oil over medium heat.
Stir-fry Samosas spices about 30 seconds.
Add meat and salt to taste.
Stir-fry until the meat is crumbled and cooked through.
Add potatoes and salt to taste. Mix well.
Let it cook over low heat for 5 minutes, stirring occasionally. Add a bit of water if necessary.
Add peas and salt to taste. Mix well.
Continue to cook for 5 minutes, stirring occasionally.
Prepare samosas*** (video link in the notes)
Brush the straight edge with a bit of water.
Form a cone by overlapping half of the straight edge with the other half.
Fill the cone.
Brush the top inner edges with a bit of water.
Press the edges together to close.
Repeat.
**** Prepare dough (if not using tortillas)
In a BOWL, mix flour with salt.
Optionally, add 1/4 tsp ajwain seeds.
Add 1/4 cup of oil. Knead until crumbled.
Gradually, add 1/4 cup of water.
Knead into a firm dough.
Cover and let it rest at room temperature for 30 minutes.
Divide dough into 6 equal pieces. Form 6 balls.
Roll each ball out into about 6 to 8 diameter.
Fry samosas made with tortillas***
In a POT, heat oil to medium-high.
Fry 3-4 samosas until they turn slightly brown.
Repeat.
Fry samosas made with authentic dough
In a POT, heat oil to medium.
Fry 3-4 samosas for 5 minutes.
Turn the heat up and fry samosas until they turn slightly brown.
Repeat.
Mint Raita
Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
In a BOWL, mix yogurt with Dal [2] spices and salt to taste.
Serve
Serve samosas with basmati rice and mint raita.
Enjoy!
Notes
Video instructions for folding samosas* Substitute ground with cooked and shredded meat.** Lamb, pork, beef, or poultry; or substitute with 2 cups cooked garbanzo beans, slightly mashed.*** Alternatively for a faster dinner:Cut tortillas into bite size pieces and fry them in oil until slightly brown. Serve them with the filling.**** Substitute tortillas with authentic samosas dough (see the recipe above).